Delicious braised goose with taro and lotus root - TUN Recipes
Delicious braised goose with taro and lotus root, tender meat and silky textures in a non-greasy sauce—perfect for all ages!
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Cooking tools:
- Deep-fry thermometer
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Wok
- Slotted spoon
- Spatula
- Wooden spoon
- Pot
- Stove
- Plate
Ingredients
- 1/3 Goose (cleaned and cut into pieces)
- 300g Lotus Root (sliced into sections)
- 300g Taro (peeled and cut into chunks)
- 15ml Zhuhou Sauce
- 6 cloves of garlic (peeled and crushed)
- 5 slices of ginger
- 15ml Guangdong Double Steamed Rice Wine
- 15ml Light soy sauce
- 2 green onions (cut into sections)
- 1 piece of green garlic (chopped)
- A little white pepper
- 10g Rock sugar
- Salt, to taste
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